杀菌温度对卤蛋脂肪氧化和品质的影响

本实验研究比较了不同杀菌温度对卤蛋脂肪氧化共轭二烯酸(conjugated dienoic acid,CDA)值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)含量、脂肪酸组成以及色泽、质构和感官特性的影响.结果表明,当杀菌温度低于95?℃和105?℃时...

Effect of Sterilization Temperature on Lipid Oxidation and Quality Attributes of Marinated Eggs

The effects of different sterilization temperatures on the conjugated diene acid (CDA) value, thiobarbituric acid reactive substances (TBARS) content, fatty acid profile, color, texture and sensory characteristics of marinated eggs were investigated. The results showed that sterilization temperatures below 95 and 105 ℃ significantly inhibited the increase in CDA and TBARS content, respectively. With increasing sterilization temperature, there was no significant change in the total content of saturated fatty acids (SFA) (P > 0.05), while the total content of monounsaturated fatty acids (MUFA) increased, and a significant increase was observed when the sterilization temperature was 105 ℃ (P < 0.05). In contrast, the total content of polyunsaturated fatty acids (PUFA) significantly decreased with increasing sterilization temperature (P < 0.05). When the sterilization temperature was 121 ℃, PUFA/SFA ratio significantly declined (P < 0.05) and the highest n-6/n-3 ratio was observed among all conditions. In addition, the color parameters L* and b* values decreased, and a* value increased with increasing sterilization temperature. Sterilization at 105 ℃ resulted in higher hardness, springiness, chewiness and overall sensory scores than at any other temperature. This study indicates sterilization at 105 ℃ can cause less lipid oxidation, and maintain the nutritional value of fatty acids in marinated eggs and its sensory quality, which will provide a scientific basis for the selection of proper sterilization temperature by marinated egg producers.